Ingredients
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4 boneless skinless chicken breasts, cut in 2 inch cubes
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8 mushroom caps
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8 cherry tomatoes
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3 tablespoons fat-free honey-dijon salad dressing
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2 garlic cloves, minced
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1/3 cup onion, finely chopped
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2 tablespoons lite olive oil
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2 tablespoons white wine vinegar
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2 teaspoons ground ginger
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8 pieces sweet green peppers (2-inch pieces)
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3 tablespoons soy sauce
Instructions
- In a shallow glass dish combine;garlic, onion,soysauce, oil, vinegar, ginger and chili powder Mix well, reserve 2 tbsp of the marinade
- Add chicken, cover, refrigerate for 1 hour
- Meanwhile in a large bowl combine the mushrooms, pepper pieces, tomatoes and dressing Mix well and refrigerater until ready to use
- Remove chicken from the marinade, discard marinade
- Thread ingredients on skewers (if using wooden skewers pre soak them for 15 min in water) Start with a mushroom cap, then chicken, then pepper, etc.
- Broil 3" from heat or BBQ over med/high heat
- Baste with the reserved marinade Timing depends on the heat but approximately 5 minutes each side or until chicken is no longer pink.